These Swiss cheese-topped, black garlic-infused cauliflower patties will make your taste buds dance. These patties have a distinctive flavor that comes from the combination of the red pepper flakes’ heat and the black garlic’s sweetness.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons butter, slightly softened
- ¼ cup rolled oats
- 1 tablespoon dark brown sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup white whole-wheat flour
- ½ cup oat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ cup canola oil
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups diced peaches
- 1 cup grated carrots
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 140 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Moist and tasty
I didn’t find these muffins very flavorful. I didn’t have oat flour so I used 1/2 whole wheat and 1/2 white. I had to bake them much longer than the 15 minutes, as they are a heavy muffin with the peaches and carrots.
I didn’t use oat flour, I just used half the amount of regular flour. Still tasted great!
Delicious fruity, moist bran-type muffins. Very filling! Have made several times and alter a little each time. Definitely needs salt in recipe—I use 1/2 teaspoon and a pinch in topping. If nuts aren’t an issue for you, add nuts of your choice to topping-finely chop a 1/4 cup or more if you like. I also add 1/4 cup raisins as my family likes them, and a dash of nutmeg and ground cloves as these spices are my favorite. Another thing I’ve used is 1/4 teaspoon of almond extract and cut back on the vanilla. I think my husband buys peaches and “forgets” to eat them, as he knows I will not let them expire, just so he can have more delish muffins!These muffins rise nicely when baking and the topping is a perfect addition. I would rate them highly next to any professional baker!
1 cup brown sugar,1/4 cup white sugar, 1/3 cup milk, 4 oz. applesauce, 3/4 cup vegetable oil. Baked in convection @375 for 20 min.
Instead of oil I used applesauce. Instead of sugar in the muffin portion I used Stevia. The flavor seemed a little flat. I did not notice until after I baked them there is no salt listed in the recipe. I will make it again, but will add maybe 1/2 to 2/3 teaspoon of salt. .
Slightly dry, might add a little more peaches…
Delicious way to use fresh peaches. Used walnuts in the topping. Will make again!
Full disclosure: I added 1/4 tsp salt because a recipe without salt is bizarre to me. I don’t know if it made any difference. I also added 1/4 cup chopped pecans, because mmm, pecans. I used thawed, frozen peaches. Results: Very moist and fluffy and delicious! Will definitely make again and freeze some for easy breakfasts.